Heat oven to 350 degrees F. Coat a 9- by 13-inch baking dish with butter and lightly dust with flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, then the buttermilk and orange zest. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.

Spread half the batter into the prepared baking dish. Dollop 1 cup cranberry sauce over the top, then gently spread, swirling it into the batter. Top with the remaining batter, then dollop with the remaining cranberry sauce.

Sprinkle the walnuts over the top and bake until the cake is golden brown and a pick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 5 minutes.

While the cake cools, make the icing: In a small bowl, whisk together the confectioners' sugar and milk until smooth. Drizzle the icing over the warm cake, then let cool completely before serving.

The Casserole Queens, Sandy Pollock and Crystal Cook (casserolequeens.com), have been hand-delivering their fresh takes on homemade comfort food in Austin, TX, since 2006.

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